dr. vinny archives

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Learn Wine  :  Ask Dr. Vinny

My friends and I have an ongoing discussion regarding the correct way to have a vertical tasting. Is it older wine to younger or youngster to old geezer?

Posted: October 17, 2005  

Learn Wine  :  Ask Dr. Vinny

What's the proper tip on wine you bring to a restaurant when you're paying a corkage fee?

Posted: October 14, 2005  

Learn Wine  :  Ask Dr. Vinny

Do wine tasters have days where their taste senses seem out of whack?

Posted: October 12, 2005  

Learn Wine  :  Ask Dr. Vinny

How can "dry" be a definite term when the perception of sweetness varies (sometimes greatly) from person to person?

Posted: October 10, 2005  

Learn Wine  :  Ask Dr. Vinny

What does the term "first-growth" mean? Is there a second, third, etc.? Is this term related at all to "single-vineyard"?

Posted: October 7, 2005  

Learn Wine  :  Ask Dr. Vinny

When experts say that a wine has structure for aging, what exactly do they mean? Is this the balance between good tannins and fruit?

Posted: October 5, 2005  

Learn Wine  :  Ask Dr. Vinny

I love wines from Dunn, especially their Howell Mountain Cab. Since they have a wax seal, opening a bottle can be quite messy, especially the older vintages. The wax seal crumbles everywhere. Shoul

Posted: October 3, 2005  

Learn Wine  :  Ask Dr. Vinny

Wine reviewers often state when a wine will be best for drinking. This appears to be standardized for the 750ml bottle. Is there a rule of thumb for the percentage decrease in years to ideal drinking

Posted: September 30, 2005  

Learn Wine  :  Ask Dr. Vinny

I understand that soil plays a major role in a grape's ability to ripen and its ultimate flavor profile. However, I am curious as to what extent soil, itself, manifests as a specific flavor component

Posted: September 29, 2005  

Learn Wine  :  Ask Dr. Vinny

According to the scores given by Wine Spectator, how accurate is the potential for bottle aging in the wines rated? If a description of a score says that a wine is good from 2005 through 2007, does th

Posted: September 26, 2005  

Learn Wine  :  Ask Dr. Vinny

I am wondering if it is appropriate to take a bottle of vintage Port to a restaurant and ask them to decant it. The place I am thinking of going already has free corkage, and I would be willing to pay

Posted: September 23, 2005  

Learn Wine  :  Ask Dr. Vinny

What is the recommended procedure when dining at a restaurant, one orders a '99 wine off their highly touted, detailed wine list and is served an '02? This sort of thing seems to happen more often lat

Posted: September 21, 2005  

Learn Wine  :  Ask Dr. Vinny

A few years ago on a wine trip in Napa, we were told that you could tell a lot about a wine by the "legs," such as tannins and alcohol content. Recently I've heard that you really can't tell anything

Posted: September 19, 2005  

Learn Wine  :  Ask Dr. Vinny

Why is it that late-harvest or dessert wines often don't contain as much alcohol as a California Viognier or Australian Shiraz? Is it because the residual sugar is not fermented into alcohol? And if s

Posted: September 16, 2005  

Learn Wine  :  Ask Dr. Vinny

Are those 50-bottle wine coolers safe for long-term wine storage? They typically have a temperature adjustment but lack a mechanism to control the humidity level. I have read that refrigerators are to

Posted: September 14, 2005  

Learn Wine  :  Ask Dr. Vinny

In one of your responses to a question, you suggested that a wine that didn't taste well might be "going through a 'dumb' phase." Can you explain what this means in more detail?

Posted: September 12, 2005  

Learn Wine  :  Ask Dr. Vinny

My friend who has lived in Europe for many years is convinced the same wine in Europe tastes different than the imported one in the U.S. Is there any truth to his claim?

Posted: September 9, 2005  

Learn Wine  :  Ask Dr. Vinny

UNTITLED DR. VINNY

Posted: September 7, 2005  

Learn Wine  :  Ask Dr. Vinny

UNTITLED DR. VINNY

Posted: September 2, 2005  

Learn Wine  :  Ask Dr. Vinny

I've recently developed a taste for tawny Ports, and I'm interested in finding out what it is about aging in oak that gives it the distinct flavor.

Posted: August 31, 2005  

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